This homemade sugar-free cranberry sauce, with its sweet and tart flavor, is an absolute must-have on your Christmas table. It’s super easy to make, needing only 3 ingredients and 20 minutes of your time.
Cranberries and blueberries are my favorite berries. I love them more than any fruit in the world. They remind me of north Russia, where I was born and grew up. When I was little, the whole family gathered and went to pick berries in the woods. And, of course, I remember all those jams, sauces, and pies that my mom would make afterward. My favorite thing, however, was always cranberry sauce. It’s so versatile – it complements both meat dishes and desserts and it’s so easy to make. Without further ado, let’s dive into the recipe.
HOW TO MAKE KETO CRANBERRY SAUCE?
First, we need berries – half a kilo of them to fill in a 500ml (16oz) glass jar by the end of this recipe. Frozen or fresh? You decide! If you choose frozen, there’s no need to thaw them; you can start cooking right away.
Place the berries into a medium saucepan, add the powdered sugar substitute and a little bit of water, and bring everything to a boil over medium heat. Then, reduce the heat to simmer and continue to cook, stirring occasionally, for 20 mins. Remove from the heat and let it cool down at room temperature until it’s warm. Add the lemon juice, mix well, and let it cool down completely. Transfer to an air-tight glass jar and chill in the refrigerator until ready to use. Enjoy!
HOW LONG DOES HOMEMADE SUGAR-FREE CRANBERRY SAUCE LAST?
You can refrigerate cranberry sauce for up to 2 weeks, but the last time I made it (in September) it stayed fresh for 2 months. I’m pretty sure it would survive even longer, but I couldn’t resist eating the last jar for Thanksgiving. Oops!
“What contributed to such a long shelf life?” you might ask. Well, I sterilize my jars – as well as their lids and bands – before pouring in and storing the sauce. I also use lemon juice in this recipe as a natural preservative. However, following these steps won’t guarantee you that your sauce won’t go bad after two weeks, so you need to keep an eye on it. If you open a jar and see mold on the surface, or the smell and taste of the sauce has changed, don’t risk it – just throw it away!
CAN YOU EAT CRANBERRIES ON KETO?
Berries like cranberries, blueberries, raspberries, and strawberries have a very low sugar and net carb content compared to many fruits. They are also considered to be keto-friendly. But we’re talking cranberries over here, right!? So, a serving size of my homemade keto cranberry sauce (60g) has only 5g of net carbs, meaning you can enjoy it with these KETO-FRIENDLY COTTAGE CHEESE PANCAKES and still be far away from hitting the 30g net carb daily mark.
Homemade sugar-free cranberry sauce
- 500 g cranberries, fresh or frozen
- 7 tbsp powdered sweetener, I use Sukrin (for Paleo version, use coconut sugar)
- 100 ml water
- 1 tbsp lemon juice
- Combine the cranberries, water, and powdered sugar substitute in a medium saucepan over medium heat. Bring to a boil.
- Reduce heat to simmer and continue to cook, stirring occasionally, for 20 mins or until the mixture is slightly reduced. By the end of the simmering, you’ll have approximately 480ml of the sauce left.
- Remove from the heat and let it cool down at room temperature until it’s warm.
- Add the lemon juice and mix well. Let it cool down completely.
- Transfer to an air-tight glass jar (500ml/16oz) and chill in the refrigerator until ready to use.
SHARING IS CARING